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a quick and easy meal, both cooked and for our stomach, which lately has been a bit full :)))
- a bag of frozen vegetables (I had a mixture of peas, corn and red peppers)
- a few slices of pressed ham
- a cube of butter
Preparation time: less than 15 minutes
RECIPE PREPARATION Baked vegetables with chicken bacon:
Put the cube of butter in a Teflon pan, leave it until it melts and add the frozen vegetables over which we will put a lid and leave them like this until they soften.
Meanwhile, cut the ham into cubes and put it on top of the vegetables, let the vegetables taste a little longer and remove from the heat.
Extremely simple and with ingredients I found in the fridge. We start with the onion, which we chop finely and fry it in a tablespoon of oil. We chose to use a super Regis Stone Wok pan, so that we don't use a lot of oil and get a really healthy, tasty and good-looking dish!
Pots or the best vegetable stew in the world, ready immediately with just a few ingredients!
When the onion hardens, add the other vegetables, which we chopped into the desired shape. We put some slices of carrots, mini bunches of cauliflower and diced eggplant and zucchini, but also a few pieces of potatoes, peppers and some peas. Of course, our pot (vegetable stew) can be made in any combination of vegetables you want!
When the vegetables have changed their color a little, add a glass of water and a few tablespoons of broth (or a box of tomato juice, put the lid on and let it simmer. Towards the end, season with salt, pepper, sugar and dill. and that's it!
Because I used to Regis Stone Wok pan, which has a special non-stick coating, our vegetables were cooked extremely nicely. Even if I used only a tablespoon of oil (for taste), the ingredients did not stick at all and kept not only the vivid color, but also the nutrients!
Stainless steel base of products from Regis Stone range allows even heat distribution, which is why any recipe of your choice cooks quickly and easily!
With Regis Stone Wok pan you can cook all kinds of dishes with sauce, delicious stews, Asian vegetable mixes and much more! You will be convinced that this product even offers a higher quality than ceramic pans.
Pan-fried chicken breast with vegetables
A quick recipe to my liking, that is, with vegetables and chicken :).
- 1 boneless chicken breast
- 1 vanata
- 1 zucchini
- 4 tomatoes
- 6 tablespoons oil
- 1 tablespoon aromatic vinegar
- 4 basil leaves
- salt pepper,
- 1 teaspoon herbs
- 50g fatter cheese (if you have Parmesan cheese)
Mix 4 tablespoons of oil with balsamic vinegar and chopped basil. Add salt and pepper. Cut the eggplant and zucchini into cubes, and the tomatoes into quarters (choose smaller tomatoes). Add the vegetables to the oil mixture and mix gently.
Put the vegetables in a pan (I used the wok) and fry over high heat for about 10 minutes. I added 2 tablespoons of oil.
We cut the chicken breast in half and then every half in length. Fry it in 2 tablespoons of oil for 5 minutes on each side. Season with salt. When it is browned, add the cheese mixed with the aromatic herbs, cover with a lid and let it sit for 2 minutes.
Place the vegetables on a flat plate and place the chicken breast on top. Serve immediately.
The recipe is taken from the magazine Secrets of the kitchen with modifications.
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During this time we prepare the filling.
Wash the zucchini and chop it into cubes. Chop the diced eggplant core into cubes. We will also chop the peppers and tomatoes into cubes.
We place the pan Regis Stone Diamond Master, with a diameter of 24 cm on medium heat. Put a little butter in it and add the cubes of ingredients. We mix them lightly to brown them evenly and to blend their aromas. Stir them on the fire so that they penetrate easily, then let them cool.
We prepare the eggplant boats.
After they have dried a little, we dab the eggplant boats with absorbent paper towels.
Grease the pan with very little butter, heat it and place the eggplant in it, with the cut side down. Let them brown for 1-2 minutes.
Add the diced ingredients to the pan with the diced cheese and the diced chicken schnitzel. Season with salt, pepper, basil and oregano.
Turn the eggplant boats out of the pan on the other side and fill them with the top, with the mixture above. Cover the pan with a lid and leave the eggplant stuffed like this for about 10 minutes. During this time the cheese will melt and create a bridge between the other ingredients.
At the end, sprinkle with green parsley.
Eggplants stuffed with vegetables and chicken, cooked in a pan, are very tasty. They go served with a little cream or ketchup, but they are delicious and simple.
Spicy chicken in the pan
Stir-fried chicken with vegetables
- 600 g chicken breast
- 1 red bell pepper
- 2 carrots
- 2 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 1 bunch parsley
- 1 lemon
- 300 g tomatoes
- 1 hot pepper
- 1 yellow onion
- sare & amppiper
Cut the meat into suitable cubes, then chop the vegetables, we will put the onion in it, when it starts to become translucent, add the rest of the vegetables together with the spices, let it penetrate for about a few minutes.
Add the chicken, let it cook for a few minutes, about 5-7 minutes.
We extinguish the fire before cooking too much, otherwise we risk the chest becoming inflamed.